HEY, SWEET THING!

Pink Velvet 

Cake 

Pops

1 cup of butter softened

1 1/3 cups sugar

Pink food coloring

3 eggs

2 tsp vanilla extract

2 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Candy sticks

Directions:

In a large bowl, cream together butter and sugar. Once light and fluffy add pink food coloring. Start with a small amount and increase to reach your desired shade of pink.  Blend well with butter and sugar.

Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well.

Combine the flour, baking powder, baking soda and salt in a separate bowl. Add 1/3 of the dry ingredients to the batter and beat until well combined. Add in 1/2 of the butter milk, beat until combined. Repeat until ingredients are used. The batter may look a bit lumpy after buttermilk is first added, but beat well and it will combine nicely.

Spray and fill a 9x12 inch pan and bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool completely.

Take a fork and break apart your cake until it become a crumby mess. Put the cake in a bowl and add frosting, starting with a small amount and gradually adding more until you get the consistancy to make cake balls.

Then roll it into little cake balls. Dip the sticks into chocolate and put them into the cake balls.

Put them into the freezer. It helps the chocolate harden, and cooling the cake pops helps the chocolate set up quicker when you dip them. Dip them into chocolate and decorate as desired.